RCI-MT.004.0536.001
Leong's Cashew Chicken
Cashew chicken was invented at Leong's Tea House in Springfield, Missouri. Leong had difficulty popularizing Chinese cuisine in the area and based the dish on the popular fried foods common in the Ozarks.
Prep20 min
Cook30 min
Total50 min
Servings4
Difficultyintermediate
Ingredients
- 2 medium
- 1 unit
- 3 unit
- 1 unit
- 1 unit
- 1 unit
- 1 unit
Method
1
Debone and cut chicken breasts into bite-sized pieces.
5 minutes
2
Beat eggs and mix with milk.
2 minutes
3
Dip breasts into egg/milk combination, then into flour (add a dash of salt) and deep fry.
10 minutes
4
For the sauce, pour one can chicken broth in a saucepan and heat on low to medium heat.
3 minutes
5
Make a cornstarch slurry with the cornstarch and cold water. Set aside.
2 minutes
6
Add 2 tablespoons each oyster sauce and soy sauce to the broth to taste. Continue heating the sauce.
3 minutes
7
Add the cornstarch slurry as needed to thicken the sauce until it reaches the desired consistency.
2 minutes